This picture does not do these scones justice. Look at them in relation to the large blue coffee mug. They are huge. I mean it--they are bigger-than-my-hand bites of buttery goodness. And butter they have--three sticks to be exact. If you're still reading, you understand butter the same way I do: as something to be revered, not to be avoided. Butter is also a privilege not to be abused. So many old recipes, especially old Southern recipes, use obscene amounts of butter to saute vegetables and enrich sauces, to make icings (frostings?) and various other baked goods. It's not always necessary. Sometimes, as we've been learning as a nation in the last few decades, a good olive oil is best for both the vegetables and our hearts. Sometimes a lemon-and-powdered sugar glaze is just as good as a frosting, and less-saturated-fat vegetable oil can produce fluffy cakes and muffins. Sometimes we can improve upon past generations' butter intake. And it makes it all the better when it's front and center in pie crusts, pastries, and yes, these scones. Use good butter and you will bask in simple luxury.
Dan's friends were visiting us a few weekends ago for a 30th birthday reunion. His friend's wife had arranged the entire trip as a surprise for her husband, and we did our best to introduce them to Oxford, Mississippi. We took them to Taylor Grocery, the Grove, and the Auburn game (we won!). We'd planned on a Halloween outing to the Square, but, as we were all close to entering a new decade in our lives, we fell asleep. (I just hope that my Sarah Palin costume will not be as relevant next year.) Which leads me to my next point. He's a lawyer; she's a doctor. He works days at a firm in North Carolina; she works nights as an ER resident. It seemed like we all needed a little home-baked comfort food, and she had brought me The Foster's Market Cookbook as a hostess gift. Enter these scones. I had all of the ingredients in my pantry and they turned out to be the perfect grab-and-go food that still filled the house with that nostalgic aroma of warm baked apples, spicy cinnamon, and, of course, creamy, luscious butter.
The recipe uses a pastry/biscuit method, cutting cold butter into flour and moistening with milk or water. It's remarkably easy to do by hand, with knives, or with a pastry cutter that you can pick up at the supermarket for under ten dollars. Leave the butter in irregularly-sized chunks--this is one thing a food processor does not do well. In the oven, the cold butter bursts and melts, leaving air pockets that make the dough, like a pie crust, nice and flaky and moist. The buttermilk tenderizes the scones, keeping them so soft. And you can really taste the butter, which is why I suggest using a good one. Check out the cheese counter at your grocery store--they often keep some specialty butters like Plugra and Kerrygold (which would be excellent in this recipe) there.
These only take a little over an hour to make, but if you want to prepare them ahead of time, freeze the wedges before baking. Then you can bake from frozen. Or you can refrigerate the unbaked scones up to 2 hours, covered with plastic wrap. Any longer and they get tough and do not rise properly.
Enjoy!
This is a great hands-on activity. It's a soft dough and because you have to work quickly to keep the ingredients cold, you don't feel like you are rushing without purpose.
I would actually put six wedges on each baking sheet, rather than the nine I have here. Give them room to spread out a bit. The soft, warm, buttery inside with the crunch from the sugar on top is pure heaven.
Cinnamon Apple Scones
(adapted from The Foster's Market Cookbook)
4 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 T ground cinnamon
3/4 lb. (3 sticks) cold unsalted butter, cut into small cubes
2 cups peeled and chopped Granny Smith apples (1 large)
1 1/4 cups plus 2 T buttermilk (or 1 1/4 cup milk mixed with heaping T of white vinegar--let sit 5 mins.)
Egg wash: 1 large egg beaten with 2 T milk
Cinnamon sugar (1/2 cup sugar with 2 T cinnamon)
1. Preheat the oven to 400 F.
2. Lightly grease 2 baking sheets and set aside (if they are good nonstick sheets, you may not need to grease them).
3. Combine the flour, sugar, baking powder, soda, cinnamon, and salt in a large bowl.
4. Add the butter and cut it in--using a pastry cutter or two knives moving in a crisscross motion--until the mixture resembles course meal. (Or use your fingers if they are cold, or a food processor if you have a large one, but be sure not to get the butter too small. Transfer it to a large bowl to finish the dough.) Add the apples and lightly mix.
5. Add 1 1/4 cups buttermilk and mix until just combined and the dough begins to stick together. Add any remaining buttermilk one tablespoon at a time if the dough is too dry.
6. Turn the dough onto a lightly floured surface, divide in half, and pat each half into two six-inch rounds about 1 1/2 inches thick. Cut each round in half, then cut each half into 3 wedges. Be sure to work as quickly as possible to keep the ingredients cold; otherwise, the scones will spread too much on the oven and will not hold their shape.
7. Place the wedges on the baking sheets and brush with egg wash. Sprinkle with cinnamon sugar.
8. Bake 30-35 mins., until golden brown and firm to the touch. Remove from the oven and serve immediately.
If you have leftovers, store in an airtight container up to two days and reheat before eating.
